Dinner tonight was lentil salad
First I mixed some diced red pepper, roasted red pepper, cucumber (with the seeds scooped out), 1 TB. Newman's light balsamic vinaigrette, salt, pepper, basil, oregano, and lemon.
I cooked red lentils per instructions with 1 cup red lentils, 3 cups water, and simmered for 15 min.
The lentils turned into mush instead of staying firm, and the salad turned into a soup.
First I mixed some diced red pepper, roasted red pepper, cucumber (with the seeds scooped out), 1 TB. Newman's light balsamic vinaigrette, salt, pepper, basil, oregano, and lemon.
I cooked red lentils per instructions with 1 cup red lentils, 3 cups water, and simmered for 15 min.
The lentils turned into mush instead of staying firm, and the salad turned into a soup.
I mixed everything together, let it come to room temp and added some feta. It turned out more like a thick soup and less like a salad. It tasted okay, but wasn't what I was going for. I didn't want soup on a 90+ degree day, I wanted a cold lentil salad.
Topped with barbecued chicken tenders, and served with some grapes.
I'm not much of an expert on lentils, and I really just started cooking with them this past year.
Anyone got any advice on what lentil would be better for this recipe.
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